一株产酯酵母的喷雾干燥法活性干酵母制备工艺优化  

Optimization of Preparation Process of Active Dry Yeast from an Ester-Producing Yeast by Spray Drying Method

作　　者：熊灵 林颖 邓照 丁波 吴正云[1] 赵书田 唐兰 吴浪 张文学[1,3] XIONG Ling;LIN Ying;DENG Zhao;DING Bo;WU Zheng-yun;ZHAO Shu-tian;TANG Lan;WU Lang;ZHANG Wen-xue(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Panzhihua Sixi Agricultural Development Co.,Ltd.,Panzhihua 617000,China;School of Liquor-Brewing Engineering,Sichuan University Jinjiang College,Meishan 620860,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]攀枝花四喜农业发展有限责任公司,四川攀枝花617000 [3]四川大学锦江学院白酒学院,四川眉山620860

出　　处：《中国调味品》2025年第4期104-107,131,共5页China Condiment

基　　金：四川省科技计划项目(2021YFN0012)。

摘　　要：对一株产酯酵母采用喷雾干燥法制备活性干酵母的工艺进行研究。以活性干酵母的活菌率为指标,通过正交试验优化复合保护剂配方,确定最佳保护剂配方为脱脂乳粉8%、海藻糖11%、食用明胶0.4%;以活性干酵母的活菌率、含水量、活菌数为指标,通过单因素试验优化喷雾干燥条件,在进口温度120℃、进样速度10 mL/min、保护剂与菌泥比例5∶1时干燥条件最优。按上述条件制得的产酯活性干酵母的活菌率为90.51%,含水量为5.58%,活菌数为1.6×10^(9)CFU/g。The preparation process of active dry yeast from an ester-producing yeast by spray drying method is studied.With the viable bacteria rate of active dry yeast as the index,the formula of compound protective agent is optimized by orthogonal test.The optimal formula of protective agents is determined as 8%skim milk powder,11%trehalose and 0.4%edible gelatin.Taking the viable bacteria rate,water content and the number of viable bacteria of active dry yeast as the indexes,the spray drying conditions are optimized by single factor test.The optimal drying conditions are the inlet temperature of 120℃,the feeding speed of 10 mL/min,and the ratio of protective agents to bacterial sludge of 5∶1.According to the above conditions,the viable bacteria rate of ester-producing active dry yeast is 90.51%,the water content is 5.58%,and the number of viable bacteria is 1.6×10^(9)CFU/g.

关 键 词：活性干酵母 喷雾干燥 保护剂 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]